Creamy New York–style cheesecake with a crunchy chocolate cookie crust and studded with mini chocolate chips. This chocolate chip cheesecake has a luxurious, silky texture with just the right hint of chocolate.
If you love chocolate but find a full chocolate cheesecake too intense, this chocolate chip cheesecake is an excellent middle ground. It begins with a thick, crunchy Oreo cookie crust, followed by a tangy, silky New York–style filling scattered with mini chocolate chips so every bite has a touch of chocolate. A glossy chocolate ganache finishes the cake; I optionally arranged chocolate kisses around the edge for a decorative, indulgent touch.
Baking Tips for Cheesecake
- Use full-fat, brick-style cream cheese for proper texture—do not use light or spreadable varieties.
- Sour cream keeps the filling silky and prevents a grainy finish.
- Bring the cream cheese, eggs, and sour cream to room temperature before mixing. This ensures even mixing and reduces the chance of lumps or overmixing, which can cause cracks.
- Choose mini chocolate chips so they stay suspended in the batter; regular chips are heavier and may sink.
- Bake the cheesecake in a water bath to retain moisture, prevent temperature shocks, and produce a smooth, crack-free surface.
The Water Bath Method
Wrap the outside of the springform pan in several layers of aluminum foil so the bottom and sides are well sealed. Place the unbaked cheesecake (still in the wrapped pan) in a large roasting pan and pour about 1/2–1 inch (1–2 cm) of hot water into the pan. The water bath insulates the cheesecake and helps maintain even temperature and humidity while baking.
Serving Tips & Options for Chocolate Chip Cheesecake
Chilled cheesecake needs at least 6 hours to set, so prepare it the day before serving and refrigerate overnight. Make the ganache the morning of or the day of serving, or prepare it just before guests arrive and let them drizzle it individually. If you prefer, skip the ganache and serve each slice with whipped cream or a drizzle of caramel for a different finish.
Pro Tip: For clean slices, use a sharp knife and cut straight down through the crust in one motion. Wipe the knife clean with a paper towel between cuts.
For more cheesecake ideas, try classic no-bake versions, a traditional New York cheesecake, chocolate cheesecake, or cheesecake bars.
Chocolate Chip Cheesecake
Equipment
- 9-inch springform pan
- Large roasting pan (big enough to hold the springform pan)
- Aluminum foil
Ingredients
Crust
- 24 Oreo cookies (wafers and filling)
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces full-fat, brick-style cream cheese, softened
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 cup mini chocolate chips
Chocolate Ganache
- 4 ounces dark or semi-sweet chocolate (about 50% cocoa), chopped
- 1/2 cup whipping cream
- Chocolate kisses (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Wrap the outside of a 9-inch springform pan with several layers of aluminum foil so seams are covered (about 3–5 wraps).
Crust
- Crush the Oreos, including the filling, to fine crumbs using a food processor or a sealed plastic bag and rolling pin.
- Mix the crumbs with the melted butter and press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes in the preheated oven. Remove from the oven and leave the oven on.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until combined, scraping down the bowl as needed.
- Mix in the sour cream and cornstarch until incorporated.
- Whisk the eggs lightly in a small bowl, then add them to the cream cheese mixture and mix until just combined—avoid overmixing.
- Fold in the mini chocolate chips.
- Place the crust (with the foil-wrapped pan) in the center of the roasting pan and pour the filling over the crust.
- Add about 1/2–1 inch (1–2 cm) of hot water to the roasting pan to create a water bath, then transfer to the oven.
- Bake for 50–60 minutes at 350°F. The center should still have a slight wobble when done.
- Turn off the oven, open the door, and remove the roasting pan. Run a thin, sharp knife around the edge of the cheesecake to loosen it, then let it cool to room temperature.
- Wrap the top loosely in foil and chill in the refrigerator for at least 6 hours or overnight.
Chocolate Ganache
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream until it is just about to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes, then whisk until smooth and glossy.
- Release the springform ring, remove the outer ring, and pour the ganache over the chilled cheesecake, allowing it to drip down the sides. Optionally arrange chocolate kisses around the edge.
- Return the cheesecake to the fridge until ready to serve.
- When slicing, use a sharp knife and wipe it clean between cuts for neat slices.
Notes
- Use a springform pan for baking cheesecake—an 8-inch pan is too small for this recipe.
- Cream cheese must be full-fat, brick-style; do not use light or spreadable varieties.
- Mini chocolate chips are recommended because regular chips can sink during baking.
- Store leftovers covered in the refrigerator for up to 5 days. Cheesecake freezes well for up to 2 months; thaw in the fridge.
- Nutrition information is an estimate per slice (assuming 14 equal pieces and chocolate kisses included).
Nutrition
Carbohydrates: 47 g,
Protein: 12 g,
Fat: 20 g,
Saturated Fat: 11 g,
Cholesterol: 72 mg,
Sodium: 472 mg,
Potassium: 270 mg,
Fiber: 2 g,
Sugar: 36 g